We wouldn't have them for long maybe 1-2 weeks at most. If memories correct I'd make them 2 or even 3 times a week. It was a pretty fast process and we would keep them pre portioned in little containers to pop into the beef fat fryer as needed.

At one place there were times we had some extras that were in the freezer for a month or two, maybe longer we ended up using for our family (team) meals. Always turned out great. Stored them in freezer zip lock bags. Of course I'd always inspect before use. Did a quick AI search, I'm not sure how accurate this is hut sounds right to me


https://m.primal.net/KXVj.jpg